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Garlic Parmesan Brussels Sprouts are a side dish that you’ll look forward to serving and eating. Tossed with olive oil, garlic and Parmesan and roasted until tender with lots of crispy edges, these sprouts go well with almost any main course.
This is a side dish I happily to turn to on a busy weeknight, but it also fits perfectly for holiday dinners and entertaining. I love that I can prep the sprouts well in advance and roast them just before serving. It’s one way to serve Brussels sprouts that every one around the table will love.
Table of Contents
Ingredients for Garlic Parmesan Brussels Sprouts
- Brussels Sprouts: Look for firm, bright green sprouts with tightly packed leaves. The smaller sprouts tend to be sweeter and more tender. Avoid any with yellow or wilted leaves.
- Olive Oil: Use an extra-virgin olive oil for the best flavor.
- Garlic: Look for a firm garlic bulb without any signs or sprouting or those that feel soft or hollow.
- Parmesan Cheese: It’s best to grate from a block of Parmesan instead of pre-grated options as they often contain anti-caking agents and don’t melt as well.
- Kosher Salt and Freshly Ground Black Pepper
How to Make Garlic Parmesan Brussels Sprouts
Mix Brussels sprouts, garlic, and olive oil in a bowl, seasoning with salt and pepper. Spread them on a baking sheet lined with parchment paper and cook for 20 minutes in an oven preheated to 400˚F.
Stir, add Parmesan, and bake another 10-15 minutes until sprouts are golden brown and edges are crisp. Transfer to a serving dish, top with extra cheese if you like, and serve.
Pro Tips
- Even Halves: When halving the Brussels sprouts, try to keep them as equal as possible to help them roast evenly.
- Toss Thoroughly: When you mix the sprouts with garlic and olive oil, toss them well so each sprout is uniformly coated for even flavor in the dish.
- Spread Out: Avoid overcrowding on the baking sheet. Space the Brussels sprouts out so they roast rather than steam, ensuring those crispy edges.
Recipe Options
- Add a pinch of red pepper flakes to the mix to add a hint of spicy kick.
- Use Asiago or Pecorino Romano cheese in place of Parmesan for a different cheesy twist.
- Toss in a handful of chopped bacon or pancetta before roasting for added flavor and richness.
- Mix in some halved cherry tomatoes during the last 10 minutes of roasting to add a burst of color and sweetness.
- For a nutty crunch, sprinkle roasted pine nuts, hazelnuts, or pecans over the sprouts just before serving.
How to Store and Reheat
Store any leftovers in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat them in a preheated oven at 350°F for 5-10 minutes or until warmed through. Avoid microwaving as it can make them soggy.
More Ways To Enjoy Brussels Sprouts
- Roasted Potatoes and Brussels Sprouts
- Kung Pao Brussels Sprouts
- Kale and Brussels Sprout Salad
- Brussels Sprouts Sauerkraut
Garlic Parmesan Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 1/4 cup olive oil
- 4 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese plus more for serving (optional)
Instructions
- Preheat oven to 400 °F (204 °C).
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine Brussels sprouts, garlic and olive oil. Season with salt and pepper and toss well to coat. Spread in an even layer on prepared baking sheet and bake 20 minutes. (see recipe note)
- Remove from oven and stir. Spread into an even layer and sprinkle with Parmesan cheese; bake 10 to 15 minutes more or until Brussels sprouts have crispy edges. Transfer to serving bowl bowl or platter; sprinkle with more parmesan cheese if desired and serve.
Notes
- If you prefer Brussels sprouts that are more tender, cook for 25 minutes before adding the parmesan cheese, stirring once half way through. Then proceed with the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We haven’t made Brussels in a while now, and this recipe is making me crave them! The crispy little edges are the best!!
I agree, David! Thank you.
Love this recipe! I’m still waiting for good B sprouts to show up. They’ve been terrible. Huge and woody looking.
Thanks Mimi! Oh wow…hopefully a good batch will show up soon.
Marissa, these sound so good, plus so simple to put together. Off course, that’s typical of the recipes you share here. I plan to try them both soon, and wanted to say thanks for the inspiration.
Aww, thank you so much, Luisa. It’s my pleasure! I hope you’ll love these.
A fabulous idea! And who doesn’t like cheese?!
haha…you make a great point, Mimi!